Decadent Sour Cream Lemon Pie
Decadent Sour Cream Lemon Pie recipe
Yield
16 servingsPrep
20 minCook
0 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 3 ½ | tablespoons |
cornstarch
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| ½ | cup |
lemon juice
fresh |
|
| 3 | large |
egg yolks
slightly beaten |
|
| 1 | cup |
milk
|
|
| ¼ | cup |
butter
|
|
| 1 | cup |
sour cream
cultured |
|
| 1 |
pie shell (9 inch)
baked |
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
|
lemon
twists for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 53 | ml |
cornstarch
|
|
| 15 | ml |
lemon zest
grated |
|
| 118 | ml |
lemon juice
fresh |
|
| 3 | each |
egg yolks
slightly beaten |
|
| 237 | ml |
milk
|
|
| 59 | ml |
butter
|
|
| 237 | ml |
sour cream
cultured |
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 1 | x |
lemon
twists for garnish |
*
|
Directions
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan.
Cook over medium heat until thick.
Sir in butter and cool mixture to room temperature.
Stir in sour cream and pour filling into pie shell.
Cover with whipped cream and garnish with lemon twists.
Store in refrigerator until it's chilled.
